Lime Curd- Luscious and Luxurious

Use the best quality eggs you can get

Over a bowl of simmering water

This jar is destined for ice- cream

Inspiring views

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I have a teaspoon problem. None in the drawer- all in the dishwasher. It’s a recurring problem, every time I make lemon or lime curd. No, the recipe does not require the use of a multitude of small spoons. The issue is that I simply cannot pass the fridge without taking a sneaky spoonful. I cannot resist it. Shop- bought curd on the other hand can sit in my fridge as long as it likes.

Somehow, lime curd tastes more luxurious than lemon. Limes have such a distinctive flavour that cuts through anything else you combine it with. Lemons can slot into a recipe quite unobtrusively. Limes on the other hand, shout “hellooooo, here we are ready to tantalise those buds (taste)”!

Lime curd can be used wherever a recipe calls for lemon curd (see recipe:http://scrummywalks.com/2013/06/25/lemon-curd-tasting-sunshine/) .However it is worth bearing in mind that it is a little more intense and attention- seeking. I use lime curd in layer cakes, with meringues, in mini tartlets, in cheesecakes and in a wonderful silky ice- cream that is both creamy and utterly refreshing. I will be making the ice- cream tomorrow if I can dig out the ice- cream maker. I will therefore be posting the recipe for lime ice- cream later this week. If you don’t want to miss it and haven’t signed up to receive new posts by email then now is a good time! (Please insert your email address into the sign up box on the right). You will then be sent a confirmatory email which contains a link that you need to click on.

Tip: When cooking this recipe over the simmering water, do not let the bottom of the bowl touch the water.

Ingredients

The juice and finely grated zest of 5 limes

220g golden caster sugar

150g unsalted butter

2 large best quality eggs with 2 additional egg yolks, lightly beaten

Jars

This recipe makes 3 small jars of curd. Sterilise the jars as per the post: http://scrummywalks.com/2013/06/18/sterilisation-jars-and-jam-equipment/

Method

1. Cut the butter into small cubes and place in a bowl with all the other ingredients.

2. Place the bowl over a pan of simmering water, NOT allowing the water to touch the bottom of the bowl (remove some if necessary).

3. Stir frequently with a spatula or wooden spoon until the curd thickens. It is ready when it coats the back of a spoon.

4. Pour the curd into the prepared jars and seal (screw top lids).

5. When the jars are completely cool label them and store in the fridge for up to 3 weeks.

3 WEEKS!- no chance. My daughter and I ate half a pot, a pot went to a friend and I have reserved one pot for ice- cream. That’s only half a pot to sneakily scoop!